At first glance, this recipe couldn't be more ordinary. But with buttery Yukon Gold potatoes, coarse sea salt and beautiful bay leaves, this root vegetable takes flight.
Servings: Serves 4
- 4 (1 1/2 to 2 pounds) Yukon Gold potatoes , scrubbed
- 16 bay leaves , halved lengthwise
- 2 cloves garlic , cut into thin slivers
- 1 cup course sea salt
- 3 tablespoons extra-virgin olive oil
Preheat oven to 450°. Using a paring knife, make 8 tiny slits on top of each potato, about 3/4-inch deep and just wide enough to fit a bay leaf and garlic sliver. Place bay leaves and garlic slivers into slits. Sprinkle with 2 teaspoons sea salt. Spread remaining sea salt on a 9 x 9-inch pan. Place potatoes on top and roast until tender, about 1 hour.
Remove potatoes from oven and drizzle with olive oil. Discard bay leaves before eating.